In lieu of haggis, I am celebrating Burns Night with a Bobby Burns Cocktail.

This deep rich, slightly sweet tipple boasts a light spicy edge and while I don’t think it’s actually named for Robert Burns (no one knows for sure), it’s a far better option for the “offally” offended.

Robert Burns, poet and lyricist, was born in Alloway, Ayrshire, Scotland on January 25, 1759 and is one of the country’s most notable figures. He was dubbed the Bard of Ayrshire and was simply called- The Bard. He gave us “Auld Lang Syne” which often, folks can be found crooning out after a long night of drinking on New Year’s Eve, so it’s only fitting that we celebrate his birth night with a cocktail bearing his name.

Of course he also gave us “Red, Red Rose” , “A Fond Kiss” and “Tam o’ Shanter“. But on Burns Night it’s traditional to grab the bagpipes, have a Scotch and recite Burns’ “Address to A Haggis”.

So take a sip or three and read along.

Bobby Burns Cocktail

2 oz. Scotch Whiskey

2 oz. Sweet Vermouth

Dash of Benedictine

Stir all ingredients with ice in a glass, strain into a chilled cocktail glass.

Serve with a twist of lemon peel.

Address To A Haggis

Fair fa’ your honest, sonsie face,

Great chieftain o’ the puddin-race!

Aboon them a’ ye tak your place,

Painch, tripe, or thairm:

Weel are ye wordy of a grace

As lang’s my arm.

The groaning trencher there ye fill,

Your hurdies like a distant hill,

Your pin wad help to mend a mill

In time o’ need,

While thro’ your pores the dews distil

Like amber bead.

His knife see rustic Labour dight,

An’ cut ye up wi’ ready slight,

Trenching your gushing entrails bright

Like onie ditch;

And then, O what a glorious sight,

Warm-reekin, rich!

Then, horn for horn, they stretch an’ strive:

Deil tak the hindmost! on they drive,

Till a’ their weel-swall’d kytes belyve,

Are bent like drums;

Then auld Guidman, maist like to rive,

‘Bethankit!’ hums.

Is there that owre his French ragout

Or olio that wad staw a sow,

Or fricassee wad mak her spew

Wi’ perfect sconner,

Looks down wi’ sneering, scornfu’ view

On sic a dinner?

Poor devil! see him owre his trash,

As feckless as a wither’d rash,

His spindle shank, a guid whip-lash,

His nieve a nit;

Thro’ bluidy flood or field to dash,

O how unfit!

But mark the Rustic, haggis-fed,

The trembling earth resounds his tread.

Clap in his walie nieve a blade,

He’ll make it whissle;

An’ legs, an’ arms, an’ heads will sned,

Like taps o’ thrissle.

Ye Pow’rs wha mak mankind your care,

And dish them out their bill o ‘fare,

Auld Scotland wants nae skinking ware

That jaups in luggies;

But, if ye wish her gratefu’ prayer,

Gie her a Haggis!

– Robert Burns

And if you’ve managed to get this far, make yourself another drink- you deserve it!- and wish The Bard a Happy Birthday! Cheers!

(Always drink responsibly. Don’t drink and drive and never get into a car with anyone who has been drinking. Take a Taxi if you must.)

Pimm’s #1 is an English gin based alcohol, that, when mixed with 7-up (the closet thing we have to their ‘lemonade’) and garnished with various fruits such as strawberries, cucumbers, orange slices and lemon peels with sprigs of mint, transforms into a cocktail called a Pimm’s Cup. It’s so light, fruity and refreshing. A perfect drink on a hot summer’s day. And I love it! It’s my tipple of choice!

When I first saw it being served at the Cambridge Folk Festival, I thought it was Sangria, because of all the fruit they had packed into the glasses and pitchers. But this slightly spicy and fruity beverage is much lighter in color and is rather low in alcohol content making it the perfect drink to have when you are having more than one, which is probably why it’s the traditional drink of Wimbledon. Can’t have the fans become too rowdy at a tennis match! (Leave that to the players!) Anywho…

Here’s my first Pimm’s Cup at the folk festival. They served it with a sparkly stick which I used to spear the fruit from the bottom with. Yum!

I bought a large bottle of Pimm’s No.1 at the grocery store in Cambridge and thankfully, it made it home in one piece, safely bubble wrapped and wedged between clothes and cans of foie gras coffee from Paris (shhh!). So I will be making more of these delightful cocktails for the rest of the summer or until my bottle runs dry. Whichever comes first.

Here’s some I made today. I used a lot of fruit. Next time I will try it with Ginger Ale. But the color matches exactly to the original one I had.

Here is the final version. Full of fruit and mint. Light and refreshing. They go down easy. Maybe too easy.

Now make your own:

The Original Pimm’s Cup

In a tall glass over ice, mix 1 part Pimm’s No.1 with 3 parts 7-up

Add

2 lemon peel slices

1 slice of orange

2 fresh strawberries, halved

2 cucumber slices

1 large sprig of mint

Give a stir and serve.

To make a Pimm’s Royale, replace the 7-up with Cava, Champagne or Prosecco and omit all the fruit except the strawberries. Leave out the ice and serve in a champagne glass and you have a brunch cocktail to rival a mimosa.